JAMAICAN CALLALOO & POUI BHAJI RECIPE
One evening after work I stopped off at Mummy’s house to drop off a falafel and hummus wrap. I was excited for her to try the sandwich, which by the way, I enjoyed so much for lunch, I decided to go back out to buy another one for her to sample.
When she opened the door, she looked satiated and happy. What’s going on Ma? She exclaimed, “I just finished eating dhal, rice and bhaji (bhagee) with plenty peppah, until meh belly full!”…Alrighty then. That would make me delirious with happiness too! So in exchange for the hummus, falafel sandwich, she quickly packed me a bowl of dhal, rice and bhaghee. I must admit the sandwich now paled in comparison to what I walked back to my car with…That’s how satisfying this trio is.
We chatted over breakfast and then spent some time in her lush backyard garden in Brooklyn. Filled with rows of hot peppers from habanero to Moruga Scorpion, a giant Jamaican Callaloo bush stood magnificently against the backdrop of the garden. Both she and Aunty Iya, her sister, helped with the picking. I was beyond excited, because not only was it free, but because I heard great stories about how good it tasted.
I also came home with poui bhagee, also known as Malabar spinach, a variety of hot and seasoning peppers, some thyme and a small black bag filled with goodies from Trinidad. To deviate for a second, she brought me kurma, mango talkarie, kuchela from my mom in law, dhalpuri roti from two aunties and some currants roll.
I decided to use both the Jamaican Callaloo bush and poui bhaghee in this dish because of the availability. I also added two okras and a small bell pepper I picked from my garden. The combination was nothing less than sensational.
I made some dhal to go along with it and another day it was accompanied by kitchri/kichadi/kitcherie which I filmed for You Tube. I was in love with this spinach combination.
Click HERE for Trinidad Dhal recipe
Callaloo for us is a soup-like side dish made traditionally with dasheen/taro bush, okra, pumpkin and seasonings which are simmered together with coconut milk. I have made our Trini callaloo with chopped frozen spinach and it’s just as delectable. Check out that recipe here. In Trinidad, our callaloo is eaten with macaroni pie, steamed plain rice and stewed chicken or some type of curry.
CLICK HERE FOR TRINIDAD CALLALOO RECIPE
Jamaicans call this type of spinach Callaloo and make it differently.
They serve it with boiled green fig, dumplings or festival (elongated, deep fried dough). As I mentioned above, this is my combination based on available ingredients.
PRESS PLAY TO WATCH ON YOUTUBE!
Bhagee made with Jamaican Callaloo and Poui Bhagee
Serves 4
1 small red bell pepper, julienned
salt, to taste
Add garlic, okra and cook for one minute.
Add tomatoes, pimento peppers, a little more hot pepper if you wish.
Cover, lower heat and steam for 10-15 minutes until the spinach has softened, the liquid has evaporated and the flavors have melded.
With love & best dishes,
Bhagee made with Jamaican Callaloo and Poui Bhagee
Ingredients
- 1 lb frozen fresh Jamaican Callaloo thick stems and flowers removed, chopped,
- 1/2 lb Poui bhagee Malabar spinach, chopped (About 20 large leaves)
- 4 tablespoons extra-virgin olive oil
- 1 large onion sliced
- 8-10 cloves of garlic minced
- 1 plum tomato quartered or 3 small cherry tomatoes
- 1 red bell pepper small, julienned
- 3 okra sliced
- 2 pimento peppers chopped
- Hot pepper to taste
- salt to taste
Instructions
- Heat oil in a heavy bottomed pot over medium heat.
- Add onion and hot pepper (if using), bell pepper and cook for two minutes, stirring.
- Add garlic, okra and cook for one minute.
- Add spinach, salt and stir for a couples of minutes to combine and coat with the oil and the other flavors.
- Add tomatoes, pimento peppers, a little more hot pepper if you wish.
- Cover, lower heat and steam for 10-15 minutes until the spinach has softened, the liquid has evaporated and the flavors have melded.
Video
Nutrition
Ria
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A Trinidadian culinary connoisseur sharing recipes from Trinidad and the Caribbean with a modern twist.